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Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
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2 or 4 Serving Dinner

Sweet Potato Black Bean Tacos

with Peach Kimchi & Citrus Aioli

Tags: High-Protein Nut-Free Chef's Choice Less Prep High Fiber Bone Health
Cook Time
2 Servings  |  20 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
790
FAT
24g
CARBOHYDRATES
112g
PROTEIN
32g

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INGREDIENTS

  1. 1 sweet potato, unpeeled, diced into ½-inch pieces
  2. 1 peach, thinly sliced (pit removed)
  3. 4 oz vegan cabbage kimchi, roughly chopped
  4. 1 lemon, zested and juiced (divided)
  5. ¼ cup vegan mayo
  6. 13.4 oz black beans, drained and rinsed
  7. 6 corn tortillas
  8. 1 scallion, trimmed and thinly sliced
  9. 2 oz shredded green cabbage
  10. 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet , Baking sheet
Cook Time
2 Servings  |  20 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
790
FAT
24g
CARBOHYDRATES
112g
PROTEIN
32g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Add sweet potato, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until crispy and fork-tender, 10 to 13 minutes.

2
Make the peach kimchi

Add peach and kimchi to a medium bowl and toss to combine.

3
Make the citrus aioli

Add just 1 tsp lemon zest, just 2 tsp lemon juice, mayo, and a pinch of salt to a small bowl. Whisk the citrus aioli. TIP: Keep remaining lemon zest and juice for your own use.

4
Cook the black beans and warm the tortillas

Add black beans and ½ cup water to a large nonstick skillet over medium-high heat. Mash half the beans with a fork and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. Sprinkle with salt and transfer to a bowl. Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. TIP: If you have a gas stove, you can heat the tortillas directly over a low flame. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften.

5
Serve

Divide the sweet potato black bean tacos between plates. Top with peach kimchi, scallion, and shredded green cabbage. Drizzle with citrus aioli. Enjoy!

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